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Directions

In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cornmeal and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.

Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. Flute edges, if desired. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.

Meanwhile, cut chicken into bite-size strips; set aside. Heat 1 tablespoon cooking oil in a 12-inch skillet over medium-high heat. Cook and stir zucchini or yellow summer squash in hot oil for 30 seconds. Add the 1-inch bias-sliced green onion pieces; cook and stir for 1 to 2 minutes or until all the vegetables are crisp-tender. Remove vegetables from the skillet. Add half of the chicken to the hot skillet. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Repeat with the remaining chicken.